Monday, August 13, 2012

If this was a Houston High School tray circa 1990 -- the second year that the school where we met was open and the first year it had a working lunchroom -- it would have a pile of dinner rolls, hash browns, and some inexplicably greasy cookies. If it was our Picadilly tray of the same era, it would have a cloverleaf roll, mashed potatoes, and a tall, dark cup of amazing egg custard. Our experience with tray food for vegetarians in the past has been pretty starchy, but the memories sure are sweet. We had to re-do it and make it better for 2012.

We found our trays at Lit Junior here in Memphis. (You can also procure a beige tray there if you prefer a more realistic tray food experience.) You can make this meal without them, sure, but some reason, this stuff is just better all around on a tray. (Now we have a craving to go here for the same old school vibe.)Dinner TrayTempeh Chops + Miracle Mushroom Gravy1 8-ounce package of tempeh1/4 cup all-purpose flour (like Whole Foods 365 brand)1/4 teaspoon granulated garlic

Preheat the oven to 400 degrees. Slice the tempeh into 4 triangles. In a large bowl combine the flour, garlic, and salt. Toss it around and coat tempeh. In a separate bowl whisk the egg and mustard together and dip each tempeh triangle into the egg mixture one at a time. Put the breadcrumbs in a separate bowl and dredge the tempeh in them until they're coated. On a parchment-lined baking sheet, lay the tempeh into a single layer and place in the oven for 20 minutes or until golden brown. Serve immediately with Miracle Mushroom Gravy on top and add salt and pepper to taste. (Serves 2 as a main dish.)

Melt butter in a medium skillet on medium-high heat. Add onion thyme and sauté until onion is translucent. Add wine. Reduce by half and then add the corn and tomatoes. Cook for 5 minutes and add salt and pepper before serving.

Seared Cinnamon Apples2 tablespoons unsalted butter2 large Pink Lady apples (peeled and thinly sliced)1 tablespoon cane sugar1/2 teaspoon cinnamonpinch or two of sea salt 1 tablespoon port wineMelt butter in a skillet on medium-high. Add apples, sugar, cinnamon, and sea salt. Push apples around every minute for about 3 minutes. Once you see browning that signals caramelization, carefully pour in port. Let apples cook for 3 more minutes while continuing to move them around the pan. Serve them alongside the 'chops'.

My girlfriend & I bought a set of trays from Target because we both have some serious lunchroom nostalgia. What a perfect menu to fill those babies with!

And as a side note, may I just say that I'm following your exploits on the facebook, and you guys are seriously ROCKING the house. A huge congratulations on everything going on in your crazy exciting lives, and, as always, your food remains gorgeous, delicious and completely wonderful.

Finally! So glad to have found a fellow vegetarian who isn't stuck on boring dishes. I had a hard time making the switch but I did finally make it a few years ago - and now my kids are wanting more vegetarian meals. You definitely have some fun stuff (want them to make the Kool-ickles this weekend - that'll be so fun for them.